Pizza Quiche

Pizza Quiche

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Give pizza night some extra pizazz with this easy-to-create quiche.

Talk about a weekday meal hack—this recipe gives you all the goodness of a homemade quiche, with a quick crust idea that’s as tasty as it is simple.

Serves: 8

Prep Time: 10 minutes

Cook Time: 45 minutes

Print Recipe


1 Margherita Stone-Fired Crust Pizza
4 large eggs
1/2 cup milk
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup broccoli florets, steamed and chopped
Salt and black pepper to taste
Olive oil (for brushing)



Preheat your oven to the temperature recommended on the Margherita Stone-Fired Crust Pizza packaging. Typically, this is around 425°F (220°C). 


Place the Margherita Stone-Fired Crust Pizza directly on the oven rack. Bake it for about half of the recommended time on the package instructions, usually 5-7 minutes. You want the crust to firm up slightly but not fully cook.


While the pizza crust is pre-baking, whisk together the eggs, milk, shredded mozzarella cheese, grated Parmesan cheese, salt, and black pepper in a bowl. 


Steam the broccoli florets until they are tender but still crisp. Drain and chop them into smaller pieces. 


After the initial baking, remove the pizza from the oven. Carefully slice it into bite-sized squares or triangles. 


In a greased or parchment-lined quiche or pie dish, arrange the sliced pizza pieces as the base. Scatter the steamed and chopped broccoli evenly over the pizza. 


Pour the egg and cheese mixture over the pizza slices and broccoli, making sure it’s evenly distributed. 


Return the quiche to the oven and bake for an additional 25-30 minutes or until the quiche is set in the center and the top is golden brown. 


Cool and Serve: Remove the quiche from the oven and let it cool for a few minutes. It’s best served warm. 


Slice the quiche into wedges or squares and serve with a side salad or as a delightful, broccoli-infused quiche option. 

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